Ingredients:
9" pie crust
1 Tbsp butter, spread in crust
2 cups whipping cream or half & half
4 eggs
3/4 tsp salt
1/4 # grated dill Havarti cheese
2 Tbsp butter
2 Tbsp minced green onions
6 sliced mushrooms
6 1/2 oz fresh baked salmon (see below)
1/2 lemon
1 Tbsp fresh dill some to bake salmon
Worcestershire sauce
1/8 tsp pepper
Instructions:
Preheat oven to 425 degrees. Spread 1 Tbsp butter in pie crust. Mix cream, eggs and salt until well blended. Stir in Havarti cheese and set aside. Melt 2 Tbsp butter and add the minced green onions and mushrooms. Saute about 5 minutes until tender. Add to cream mixture.
Brush the salmon with melted butter, dill to taste, juice of 1/2 lemon and a squirt of Worcestershire sauce. Bake at 350 degrees for 20 minutes. Flake the salmon into the cream mixture. Add 1 Tbsp dill and pepper. Pour into pie crust.
Bake the quiche at 425 degrees for 15 minutes, then turn down heat to 325 degrees and bake for 35 minutes. Quiche is ready when knife inserted in center comes out clean.
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